Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

• Optimum Fermentation Temp: 70–75°F
• Attenuation: 80–100%
• Flocculation: Medium
• Alcohol Tolerance: High (8–12%)
• Cell Count: 100+ Billion

For best results we recommend ordering an Ice Pack with your liquid yeast.